Raspberry & Peanut Butter Chocolate Cups

First time at attempting these and I think they turned out pretty well! They taste amazing and best of all, they’re vegan, gluten free & egg free!  Can’t wait to finish them up and make some more!


300g 85% Dark Chocolate

8 Tsp Organic Peanut Butter (I used Whole Earth)

85g Fresh Raspberries

15 Roasted Pistachios


(You will also need 8 cupcake cases!)


Fill a pan halfway with boiling water and let it simmer on a low heat

In a glass bowl, break up half of your chocolate

Place the bowl over the simmering water and whilst your chocolate is melting, place your raspberries in a bowl and mash with a fork

Place your pistachios on a chopping board, top with kitchen paper and use your peanut butter jar to roll over them to crush. Set these ingredients aside

Once your chocolate is melted, on a tray place 8 cupcake cases (more if needed), add about 1 1/2 tablespoons of melted chocolate into each case and freeze for 20 minutes

Whilst these are setting, melt down the other half of your chocolate

Once out of the freezer, place one teaspoon of peanut butter and the crushed raspberries on top of the set chocolate (Try not to touch the edges)

Place 1 1/2 tbsp of melted chocolate on top of this

Top with crushed pistachios and a sprinkle of crushed rock salt

Freeze for another 20 minutes

Enjoy! 😋
(Best kept frozen!)


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